Saccharose extraction

The commercial samples of pectins mainly used as food additives represent modified forms of the natural polymers due to the conditions of extraction. Nevertheless, it is usually recognized two categories of pectins the high methoxyl pectins (HM) with a degree of methylation DM>50% forming gels at low pH in presence of saccharose to reduce the water activity and the low methoxyl pectins (LM with DM<50%) forming gel in presence of calcium [4]. 

The extract may also be determined indirectly with sufficient accuracy by determining the specific gravity of the solution and deducing the percentage of dissolved matter (calculated as saccharose) by means of tables (e.g. that used for calculating the extract of wines see later) or by means of a saccharometer. 

The dry extract, less the sugars (saccharose plus reducing sugars) gives the nm-saccharine extractives (dextrin, etc.). 

Pure chocolate is a mixture of torrefied, powdered cacao with sugar (saccharose) sometimes excess of fat is added and sometimes a small quantity of various essences or spices. Starch chocolate contains, in addition, one of a number of starches or flours (of rice, oats, chestnut, or of oily seeds such as walnut, arachis, etc.). Chocolate of lower quality sometimes contains powder cacao husks, and occasionally other sugars than saccharose (glucose) are added other adulterants are dextrin, gum and gelatine. Milk chocolate is prepared with cacao, sugar and milk powder or extract. 

The table used for the calculation of the extract is based on the density of aqueous saccharose solutions, so that the extract thus calculated has only a conventional value. Other tables exist which are based on the densities of solutions of grape must, but in view of the varying proportions in which the components of the must occur in the extracts of wines of different types, such tables also have mo more than a conventional value. 

The necessary dilution may easily be deduced (if saccharose is not present) from the percentage of extract present in the wine, since this, diminished by 2, gives approximately the percentage of reducing sugars ... 

Good bgwood extract usually contains 40-45% of water if liquid or 9-12% if solid it should not contain added extraneous substances, especially sugar or low products in the dry extracts or molasses in the liquid extracts. In genuine extracts there is no saccharose and the alkalinity of the ash varies from 0 4 to 0 5 gram (expressed as potassium carbonate) per 100 grams of dry matter. 

Detection of Glucose and Saccharose.—With colouring matters insoluble in water, these may be detected in the aqueous extract. Colours soluble in water and in alcohol may be treated in the cold with absolute alcohol (best mixed with a little ether) and the insoluble residue examined. 

When the Claviceps strain SD 58 was grown in a culture medium containing saccharose the slow formation of alkaloids containing polar groups was observed (15). These could not be extracted from the water phase in either alkaline or acid medium by the usual solvents. Finally, the principal alkaloid was isolated by ion exchange procedures and purified by subsequent chromatographic methods. The alkaloid was identified as elymoclavine-O-jS-D-fructofuranoside (12 ... 

After 48 hours record gas formation in adonite and saccharose broths. Determine indol formation in tryptophane broth by adding drop by drop, to avoid mixing with the medium, about 1 cc. of a two per cent alcoholic solution of p-dimethyl amido-benzaldehyd, then a few drops of concentrated hydrochloric acid. The presence of indol is indicated by a red color which is soluble in chloroform. There may be some unconverted tryptophane still present which will give a distinctly blue color-which is insoluble in chloroform. A mixture of the two will be either blue or violet. If from such a mixture of colors the red of indol be extracted with chloroform, proof of the presence of indol will be complete. 

Fat mimetics used in industry are macromolecules similar to conventional fats and oils with respect to their physical and chemical properties. They are chemically synthesized or extracted from traditional fats and combined with other components such as saccharose. Commercially available carbohydrate fat substitutes include DDA (fat ester of malonic and alkyl-malonic acids) and Olean (Olestra, a mixture of octa-, hepta-, and hexa-esters of saccharose). 

The integration of biopolymer production into an existing sugar cane mill has been realized on a pilot scale by the company PHBISA in Brazil, where the saccharose obtained is converted to bioethanol and partly to PHA. In this scenario, the energy required for bioethanol and biopolymer production is generated by burning surplus biomass, namely bagasse. The fusel oil fraction of the bioethanol distillation is applied as an extraction solvent for PHA isolation from microbial biomass (Nonato et al. 2001). 

Fig 2a The ethanol extracts of Semen Celosiae show at 1 =0.32 the dominant black colour zone of saccharose (T3), the 7-8 pink/grey zones above saccharose (T3) comprise e.g. oleanolic acid at =0.91 (T2) followed by the triterpene- di-and triglycosides of celosins A- G till the Kf- range above saccharose. 

Inulin extracted from Jerusalem artichokes or chicory roots was used as the raw material to produce fructose syrups for diabetics and for the production of fructooHgosaccharides. The main raw material for the production of fructose syrups is now starch and fructooUgosaccharides are mainly produced from saccharose. 

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